Tea-infused mooncakes to awaken all senses

Traditionalists who prefer baked mooncakes can choose from a variety of flavours such as Pure Lotus Paste, Red Bean Paste, White Lotus Paste with Single Yolk and Pandan Paste with Single Yolk. — Photos: ART CHEN/The Star

FANCY savouring wok-fried prawn meat coated with Chinese spinach cream or steamed cod fish topped with black olives and shredded dried orange peel?

Sheraton Petaling Jaya Hotel’s Yue restaurant is offering a dedicated Mid-Autumn Festival set menu with such delicacies.

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